Barbecue Chicken Pizza
Servings
4Serving size
1 individual pizzaThis recipe can be multiplied. Leftover pizza is… leftover pizza.
Ingredients
| 1 cup Water |
| 1 tsp. Active dry yeast |
| 1 tsp.. Honey |
| 2 cup Whole wheat flour |
| 1/2 cup Enriched all purpose white flour |
| 1/4 tsp. Salt |
| 1/2 cup Low sodium ketchup |
| 2 Tbsp. Apricot preserves |
| 1 Tbsp Light brown sugar |
| 1 cup Apple cider vinegar |
| 1 tsp. Water |
| 1/2 Tbsp. Worcestershire sauce |
| 1 tsp. Tabasco sauce |
| 1/16 tsp. Garlic powder |
| 1/4 tsp. Ground mustard |
| 1/2 tsp. Chili powder |
| 1/2 tsp., ground Black pepper |
| 1/2 tsp. Paprika |
| 2 tsp. Olive oil |
| 2 medium White onions (thinly sliced) |
| 8 ounces Boneless, skinless chicken thighs (cut into thin strips) |
| 16 cherry Grape or cherry tomatoes (halved) |
| 4 Ounces Reduced fat monterey jack cheese (shredded) |
Instructions
Place the yeast and honey in a large mixing bowl and pour the heated water over the mixture, stirring until well blended. Let the mixture stand for about 5 - 7 minutes until foamy.
Add the whole wheat flour, all purpose flour and salt and stir with a fork until a coarse dough forms.
Continue to mix by hand until a dough ball forms and all the flour is well blended.
Cover the bowl and place it in a sink with about 4 inches of hot water in the bottom. The heat from the warm water will help the dough rise. The dough will double in size in about 30 - 40 minutes. Punch it a few times with your fingers and let it rise another 30 minutes.
Remove from the bowl and cut the ball into four equal pieces. Cover the dough that you are not going to use immediately in plastic wrap and chill.
For the Barbecue Sauce
Place the ketchup, apricot preserves, brown sugar, vinegar, Worcestershire sauce, water, hot sauce, garlic powder, mustard, chili powder, paprika and pepper in a blender.
Puree until smooth.
For the Pizza
Preheat the oven to 500°F.
Pizza is best baked on a pizza stone, but a cookie sheet will work as well. Place the baking stone or cookie sheet in the oven and allow it to heat at least 15 - 20 minutes.
Place a large skillet over medium-high heat and add the olive oil.
Add the sliced onions and cook until lightly browned.
Place in the bowl with the barbecue sauce.
Add the chicken strips to the skillet.
Cook for 5 minutes. Stir frequently.
Place the cooked chicken in the bowl with the barbecue sauce and onions.
Toss well to coat the chicken with the sauce.
Using 1/4 of the pizza dough recipe (for each pizza) gently stretch into 8-inch rounds. Don’t work too hard to get a perfectly round shape.
Once the dough is formed, place it on the hot pizza stone and top with 1/4 of the onion and chicken mixture per pizza.
Add the tomatoes.
Place the pizza on the pizza stone in the oven.
Cook for about 7 minutes and turn the pizza around in case there are any hot spots in the oven.
Before turning sprinkle the shredded cheese over the top.
Cook for another 5 minutes until the cheese is melted and the crust is golden brown.
Cut into fourths and serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Barbecue sauce with chicken on pizza works great. Sweet, umami and a bit tangy, this marries perfectly with the whole wheat pizza dough. A delicious pizza with 10 grams of fiber.
Barbecue sauce is a funny thing. Religion for some and with good reason. The complexities of making a good sauce are debated endlessly. This recipe relies on the brown sugar and jam to create a caramelized glaze on whatever you decide to use it on. If you don’t want to take the time to make your own, there are now a lot of sauces out there with fewer calories and are pretty low in sodium. Look for ones that are low in sugar, calories and sodium.